Tuscan-Style Braised Chicken and White Beans

Name: Tuscan-Style Braised Chicken and White Beans
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 0.25 cup olive oil; 4 pound chicken thighs (boneless, skinless); 2 teaspoon kosher salt; 1 teaspoon black pepper (freshly ground); 1 yellow onion (medium, chopped); 4 clove garlic (minced); 1 teaspoon dried oregano; 0.5 teaspoon dried thyme; 0.5 cup sun-dried tomatoes (drained and chopped); 1 tablespoon red wine vinegar; 2 cup chicken broth; 1 can diced tomatoes (undrained); 2 can cannellini beans (rinsed and drained); 0.5 cup Kalamata olives (pitted, halved); 1 whole crusty bread (for dipping); 5 ounce fresh arugula

Chicken thighs browned and slow-simmered in a rich tomato sauce with white wine vinegar, sun-dried tomatoes, capers, Kalamata olives, and fresh herbs, served with crusty bread and a light arugula salad.

Prep: 20 min
Cook: 55 min
Total: 1 hr 15 min
Servings: 8
Cuisine: Mediterranean
Difficulty: Medium
Cost: $4.69/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

0.25 cup olive oil
4 pound chicken thighs (boneless, skinless)
2 teaspoon kosher salt
1 teaspoon black pepper (freshly ground)
1 yellow onion (medium, chopped)
4 clove garlic (minced)
1 teaspoon dried oregano
0.5 teaspoon dried thyme
0.5 cup sun-dried tomatoes (drained and chopped)
1 tablespoon red wine vinegar
2 cup chicken broth
1 can diced tomatoes (undrained)
2 can cannellini beans (rinsed and drained)
0.5 cup Kalamata olives (pitted, halved)
1 whole crusty bread (for dipping)
5 ounce fresh arugula

Instructions

Pat the chicken thighs dry and season them all over with 1 1/2 teaspoons kosher salt and 3/4 teaspoon black pepper. Heat 3 tablespoons of the olive oil in a large pot or Dutch oven over medium-high heat.
Sear the chicken in batches for 3-4 minutes per side until deeply golden brown. Remove chicken and set aside.
Add the yellow onion to the pot and cook until softened, about 5 minutes. Add the garlic, dried oregano, dried thyme, and sun-dried tomatoes; cook for 1 minute until fragrant.
Pour in the red wine vinegar and scrape up any browned bits from the bottom of the pot. Stir in the chicken broth and diced tomatoes.
Return the chicken to the pot. Bring the liquid to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the chicken is tender.
Stir in the cannellini beans and Kalamata olives. Simmer uncovered for 15 minutes to allow the sauce to thicken slightly. Stir in the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Meanwhile, prepare the arugula salad by tossing the fresh arugula with the remaining 1 tablespoon olive oil and a dash of kosher salt and black pepper.
Serve the braised chicken and beans with slices of crusty bread for dipping and the simple arugula salad on the side.

Notes

Browning the chicken thighs deeply before braising creates intense, complex flavor in the final sauce. Use full-fat canned diced tomatoes for the best flavor.

Nutrition (per serving)

Calories: 501
Protein: 59.4 g
Carbohydrates: 25.5 g
Fat: 17.6 g
Fiber: 7 g
Sodium: 1099 mg
Saturated Fat: 3.8 g
Sugar: 6.1 g
Cholesterol: 218 mg